Portobellos with a Cilantro-Mustard Seed Crust

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From: EatingWell Magazine January/February 1998

Meaty portobello mushrooms served with a spicy chile sauce make a sophisticated vegetarian main course.

Ingredients 2 servings

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  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons mustard seeds
  • 1 clove garlic, minced
  • 4 5- to 6-ounce portobello mushrooms
  • Salt & freshly ground pepper, to taste
  • 1 teaspoon canola oil
  • New Mexico Chile Sauce, (recipe follows), heated

Preparation

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  1. Preheat oven to 425 °F.
  2. Mix cilantro, mustard, mustard seeds and garlic in a small bowl.
  3. Remove stems and scrape the black gills from the undersides of the mushrooms; season with salt and pepper. Brush oil evenly over a 10-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat. Add mushrooms, rounded side down, and sear 2 minutes. Remove from the heat, turn over and spread mustard mixture over browned side. Transfer the pan to oven and roast until tender, about 15 minutes.
  4. Transfer the mushrooms to a cutting board and carve into slices. Spoon some New Mexico Chile Sauce onto 2 plates and top with the mushroom slices. Serve immediately.

Nutrition information

  • Per serving: 101 calories; 4 g fat(0 g sat); 4 g fiber; 12 g carbohydrates; 5 g protein; 45 mcg folate; 0 mg cholesterol; 4 g sugars; g added sugars; 568 IU vitamin A; 4 mg vitamin C; 26 mg calcium; 2 mg iron; 352 mg sodium; 942 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 fat

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